http://www.uga.edu/nchfp/how/can_02/mixed_fruit.html
  • 3 lbs peaches
  • 3 lbs pears
  • 1-1/2 lbs slightly underripe seedless green grapes
  • 10-oz jar of maraschino cherries
  • 3 cups sugar
  • 4 cups water
Yield: About 6 pints



Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.



Procedure: Stem and wash grapes, and keep in ascorbic acid solution. Dip ripe but firm peaches, a few at a time, in boiling water for 1 to 1-1/2 minutes to loosen skins. Dip in cold water and slip off skins. Cut in half, remove pits, cut into 1/2-inch cubes and keep in solution with grapes. Peel, halve, and core pears. Cut into 1/2-inch cubes, and keep in solution with grapes and peaches. Combine sugar and water in a saucepan and bring to boil. Drain mixed fruit. Add 1/2 cup of hot syrup to each jar Then add a few cherries and gently fill the jar with mixed fruit and more hot syrup, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1.
Table 1. Recommended process time for Mixed Fruit Cocktail in a boiling-water canner.
Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft
Raw Half-pints
or Pints		 20 min 25 30 35

This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009.

Reviewed November 2009.